Healthy Breakfast Recipe from Sue – Baked Soaked Oatmeal

I’ll have to try this! I enjoy oatmeal and most everyone else in our household will eat it. It would make a great Sunday morning meal.

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This sounds really healthy. Do you think the baking powder is
an absolute essential ingredient to this recipe?

TIA
(Thank in advance)

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Thanks, Sue!!

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Oh and we also often stir applesauce into it, too.

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I must say I have just turned 50 and have NEVER eaten any breakfast cereal (as a breakfast cereal) although I have used oats and other cereals as toppings for crumbles and in breads and muffins etc.

I am tempted to try this. I like the idea of adding the fruit.

There is just my husband and me at home now and this quantity looks like it would last a lifetime. Can someone please give me an indication as to how many serves I will get from this quantity?

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I made this oatmeal this morning and it is heavenly! I had stopped eating grains, but this may make me fall off the wagon (had to try it to see how it tasted). My kids eat oatmeal several times a week, (because they tire of eggs and kefir smoothies) and this is perfectly healthy for them.

I used kefir to soak overnight and found it to be the perfect consistency! Thank you so much for sharing the recipe, my kids are thanking you as well.

Julie’s last blog post..An “Outsider’s” View of CrossFit

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Hi, Kel,

I think you should add something to your post about WHY it’s important that Nancy and Ed’s cholesterol dropped after eating this baked oatmeal 4-5 times a week for a month. I agree with you that cholesterol numbers are not important (the whole cholesterol thing is a sham) BUT I did a little digging (see my post) and found out what caused their numbers to drop and why it’s a good thing.

Thyroid expert Mary Shomon said that your thyroid gland regulates your cholesterol.

Shomon says that as we get older, our cholesterol goes up because our thyroid function goes down. I think what is so significant about Nancy and Ed’s experience is NOT that their cholesterol went down, but that their thyroid function improved.

The thyroid gland regulates the body’s temperature, metabolism, immunity and hormonal balance; the texture and quality of your skin, hair, and overall well-being; as well as sex drive, mood elevation and emotional balance. So many people have low thyroid function due to all the industrial waste we’ve been consuming (soy, fluoride, perchlorate, etc.)

A known benefit of coconut oil is that it supports the thyroid. This is how I deduced that it is the coconut oil that made their cholesterol numbers drop 60 points within a month. There’s 1/2 a cup of coconut oil in this recipe, so if you eat a serving per day (1/12th of the baked oatmeal) you’re getting just over half a tablespoon of coconut oil per day. A sneaky way to get that coconut oil in!

Incidentally, Seth BEGS for baked oatmeal all the time. I need to get in the habit of making it every week. He says he would eat it every single day!

I’m going to play with this recipe a bit and add more nuts. I want to see if I can get the protein numbers up. I’ve been reading the Julia Ross books and she says we should be eating 20-25 mg of protein per meal.

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Kelly – this recipe is fabulous and I’ve been making it for quite a few weeks with different variations. I like using applesauce instead of apples, because my apples were not getting soft enough in the baking. I also wanted to let people know that they can eliminate the sweetener all together and it is still quite tasty. I made it this morning with the cinnamon and vanilla and applesauce, but no honey or maple syrup and it was still quite good. (although not quite the lick-the-bowl-clean tasty that it is with the maple syrup)

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I love the idea of using the applesauce. I’ve been making the baked oatmeal pretty regularly and while my family love the recipe as is, I find it to be too sweet. I’m going to try cutting the sweeteners in half — and if I can get away with that, I’ll try the applesauce next.

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Sue –

Haha! I can’t imagine! It was already really sweet.

I will let you know how it tastes with 1/4 cup. My family (extended family included) is ADDICTED to this recipe. My husband says, “You can give me this every morning for breakfast.” My father-in-law says, “This could be my last meal.” Ha!

And of course my in-laws are over the moon because their cholesterol has dropped 60 points (both of them) in the past few months after eating this baked oatmeal 4x per week. My mother-in-law is making baked oatmeal for everyone in their condo complex. It used to just be her famous chicken soup that was the miracle healing food — now it’s the soaked baked oatmeal with coconut oil.

Anyway, thanks so much for your recipe. You (and Kelly) have made many people very happy (and healthy)!

CHEESESLAVE’s last blog post..How to Make Homemade Soda Pop with Kefir Grains

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I love baked oatmeal and haven’t thought of it in ages….”Menus for a Small Planet” had a recipe for it in the 70’s….hahaha…I go back a ways. And, I always loved it. Could cut a slab and walk out the door to work. Although now, I must admit, to like eating NOT on the run.
The new addition here is the coconut oil. Yum. how fabulous.

Thanks so much!! I love the Cheese Slave site!! And you introduced it to me, Kelly.
Hugs.
karen

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Kelly, I have to say, I’m so intrigued by the comments on this post.

I am a recipe follower to a T. What is your preferred sweetener and how much? I have turbinado sugar (sp?) and maple syrup and honey. Which do you recommend?

I probably won’t add fruit; I’m generally not a fan in granola or oatmeal, so take that into consideration when recommending how much sweetener to use.

Also, as far as soaking in buttermilk, do you make your own from raw milk or purchase it? I have some raw milk that is almost at its expiration date, but I’m not sure if I have enough to make buttermilk. Guess I should just search your site to find out how to do that, huh?

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Hey there Jo-Lynne — I wanted to add a quick note to Kelly’s response. I always make this with 1/2 cup maple syrup and it’s perfect, but I typically use the raisins and apples. One time I made it for my hubby with apples and pecans and it really “needed” more sweetener. Even though my husband isn’t a big fan of raisins, we both underestimated how much sweetness they add to this recipe! Just my two cents.

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Okay, so I made it. We don’t like it. Sigh… I can appreciate it. But the kids, notsomuch. I think what they’re objecting to is that slightly sour taste that comes from soaking it in buttermilk. I’m assuming that Kefir would do the same thing? Is there another option?

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Musings of a Housewife -

Try using whey and water (like Sally says to do in NT) instead of buttermilk. It’s not sour this way.

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Yes I have made it successfully w/ steel cut oats. I have never used more whey or buttermilk for steel cut. I’ve also added some sprouted flour which gives it a consistency of bread pudding.

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Wanted to report in on the applesauce substitute. I tried this dish for the first time this AM & made the following subs:

1) replaced the 1/2 cup sweetener with 1/2 cup of no-sugar added applesauce
2) replaced the buttermilk with yogurt thinned with water & reduced to 1 1/2 cups because of the applesauce liquid
3) omitted fruit
4) reduced raisins to 1 1/2 cups.

I just pulled it out of the oven & had the first taste. It tastes great!

I think the applesauce & the raisins make it sweet enough!

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Sue & Kelly,

Here’s a recipe I just tried last night: original with my substitutes in parenthesis.
2eggs, 1C brown sugar (succanet), 1 1/2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt, 1/2 tsp vanilla, 6 TBS butter melted, 1 C milk, 3 C oats.

Grease dish (9×13), beat eggs in dish, add sugar, bkng pwdr, cinn. slt, van. and stir until no lumps. whisk in milk and butter (I also added a 1/2 C of applesauce here), stir in oats. Cover and refridg. overnight. Bake at 350* for 35-45 minutes.

It was great! I’ve had baked oatmeal before but didn’t like the dry texture – too cake-like for me. the addition of the applesauce was a perfect moisturizer and gave it a moist but still firm texture.

BUT… I’d like to try it with the buttermilk and coconut oil but have a few questions.
1) I only have access to store bought buttermilk, usually NON-organic. Is it still worth it to do this or stick with my org. reg. milk?
2) Is it b/c it’s buttermilk (fermented?) the reason it can safely sit out overnight?

Thanks for all the resources, I’m still new to the whole process of ‘healthing up’ our eating and am learning so much from your site.

HIGHLY recommend the book: “What the Bible says About Healthy Living” by Rex Russell, MD. I do not think you need to be a believer to appreciate Dr. Russells research and findings.

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Regarding buttermilk, what do you all think of this? It’s readily available in grocery stores in this area in the baking section.

http://www.sacofoods.com/culteredbuttermilkblend.html

Beth

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I like eating oatmeal so I made the baked oatmeal recipe this morning (soaked the oatmeal in buttermilk over night ~ 12 hours). I followed the recipe exactly and it came out “wet” – is it suppose to be like this? I put it back in the oven for a couple more minutes and it was still the same way. I just wasnt sure if its suppose to come out this way or not.

Also would it hurt to decrease the amount of raisins in the recipe? Not a huge fan of them.

Thanks!

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I wanted to add that the “soupy” comment does sound like maybe you forgot something. Baked oatmeal is normally dry, too cake-like for me so I add 1/2-1 cup of applesauce and after it’s cooled I can still cut it into squares to put away for easy re-heating later.

Also, I don’t do any fruit or nuts in mine, we all like it plain.
Jennifer

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I made this today with leftover oatmeal (made from soaked oat groats) and it was good. Two of the kids asked for seconds and the other two rated it a 3 on a scale of 1 to 5. They rate the plain oatmeal a 1 or less! It will be even better the next time I make it. The original oatmeal was burnt a little in the pan and that taste is coming through. I used honey, didn’t measure the apples or raisins and it turned out soupy so we ate it out of bowls. I’d love to try it will blueberries or blackberries this summer.

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